Apple Parsnip Soup Recipe

Autumn Delight

Here's a soup that's sure to warm and nourish you all at once. 


2 T. olive oil                                  3 1/2 c. peeled and chopped parsnips

1 c. chopped onion                       1 quart of low sodium chicken or vegetable broth

4 peeled and chopped apples     1 c. apple cider

1 T. curry powder                          1/2 t. salt

1 1/2 t. grated fresh ginger           1/4 t. ground pepper

1 t. ground cardamom                  4 T. creme fraiche or sour cream

1 chopped garlic clove                 pumpkin seeds

Heat olive oil in a soup pot and add onion, cooking until tender. Add apple, curry powder, ginger, cardamom and garlic, cooking for 1 minute to blend flavors. Add parsnip, broth and apple cider; bring to a boil.  Cover and simmer for 30 minutes until tender. 

Place 1/2 of the mixture in a blender. Remove the center cap from the blender to allow steam to escape and blend until smooth. Pour into a serving bowl and repeat the procedure with the remaining mixture. Stir in salt and pepper. Ladle soup into individual bowls and top with creme fraiche  or sour cream. Garnish with pumpkin seeds

Join us for the online Autumn cleanse where we will explore more of the flavors of Autumn with an eye toward anti-inflammatory foods that prepare us for the cold weather ahead.